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Shrimp and Artichoke Casserole




Source of Recipe


Yankee Magazine


Recipe Introduction


This dish was a favorite of Adlai Stevenson when he was our representative to the United Nations. Serve it with rice or buttered noodles, a mixed greens salad, and garlic bread.




List of Ingredients




6 tablespoons butter
4 tablespoons flour
3/4 cup milk
3/4 cup heavy cream
salt and pepper to taste
1 No.2 can artichoke hearts, drained, or 1 package frozen artichoke hearts, cooked
1-1/2 pounds shrimp (fresh, frozen, or canned)
1/4 pound sliced mushrooms
1/4 cup sherry
1 tablespoon Worcestershire sauce
1/4 cup grated Parmesan cheese
paprika


Recipe



Preheat the oven to 375 degrees F. Melt the butter and sauté the mushrooms for 2 minutes; stir in the flour and blend. Gradually add the milk and cream, stirring constantly with a whisk. When thick, add salt and pepper. Arrange the artichokes in a buttered baking dish and place the shrimp over them. After adding the sherry and Worcestershire to the mushroom sauce, pour it over all. Sprinkle with cheese and paprika and bake for 20-30 minutes.

SERVES 6